These easy small batch sticky buns are no-knead, made in just one bowl, and have a maple pecan topping and a brown sugar cinnamon filling for the perfect brunch treat. This smaller recipe makes just 8 rolls and it's the easiest way to make homemade sticky buns from scratch!
Course Breakfast, brunch, Dessert
Cuisine American
Prep Time 30 minutesminutes
Cook Time 22 minutesminutes
Rising time 1 hourhour20 minutesminutes
Total Time 2 hourshours12 minutesminutes
Servings 8buns
Author Katiebird Bakes
Ingredients
For the buns:
1cup (236 ml; 227g)whole or 2% milk(see notes for dairy-free options)
1/4cup (59 ml; 50g)olive oilor a neutral oil like canola
2Tablespoons (25g)granulated sugar
1teaspooninstant or active dry yeast
2 and 1/4cups (281g)all-purpose flourdivided (see below)
1/2teaspoonsalt
1/4teaspoonbaking soda
1/4teaspoonbaking powder
For the topping:
2Tablespoons (28g)unsalted butter
1/3cup (65g)brown sugar, packed
2 and 1/2Tablespoons (45g)maple syrup
2Tablespoons (22g)half and half, heavy cream, or milk(dairy-free cream is ok too)
1teaspooncinnamon
1/4teaspoonsalt
1/2cup (57g)chopped pecans
For the filling:
2Tablespoons (28g)unsalted butter
1/4cup (50g)brown sugar, packed
1teaspooncinnamon
Instructions
For the buns:
In a large microwave-safe bowl, microwave milk, oil and sugar together to 110 degrees Fahrenheit (it should be warm to the touch like bath water). This took about 90 seconds total in my microwave, testing every 30 seconds. You can also use a large pot on the stove to heat. Sprinkle the yeast over top of the warm mixture and let sit 2 minutes for instant yeast or 5-10 minutes for active dry yeast, until foamy, while you measure the flour.
Add 2 cups (250g) of the flour to the milk mixture, stirring with a fork until a shaggy dough comes together. Cover with plastic wrap or a clean towel and let rise in a warm place until doubled, about one hour. I leave it in my oven, turned off, with the oven light on - just enough warmth!
For the topping:
While dough is rising, make the topping. In a medium microwave-safe bowl or on the stove, melt the butter. Whisk in the brown sugar, maple syrup, half and half, cinnamon, and salt until smooth.
Grease an 8 or 9-inch cake pan or a pie plate. Pour in topping and smooth out with a spatula. Sprinkle pecans evenly over top. Set aside.
Back to the buns:
When dough has doubled, add remaining 1/4 cup (31g) flour along with the baking powder, baking soda, and salt. Stir with a fork or a wooden spoon until evenly incorporated - the dough should not be sticky. Add flour a tablespoon at a time if it is.
Roll dough out on a floured surface to a 12x8" rectangle - it helps to sprinkle the dough with flour before rolling.
For the filling: melt the butter and then spread evenly over the dough. Sprinkle the brown sugar evenly over top, followed by the cinnamon.
Starting with the long edge farthest from you, roll the dough towards you, moving your fingers evenly back and forth along the dough, until it is tightly coiled with seam down. Cut into 8 even rolls with a sharp knife or unflavored dental floss, and place evenly in the prepared pan.
Set buns aside for 20 minutes to rise while you preheat the oven to 375 degrees F. They should be slightly puffed by the end of the 20 minutes.
Bake for 22-24 minutes, until golden brown. Within 5 minutes of taking them out of the oven, carefully invert onto a serving plate. Don't wait much longer or the topping will stick to the bottom of the pan! I hold the hot pan from the bottom with one hand (oven mitts on!), put the serving plate (upside down) on top of the pan with the other, and then carefully flip. Remove the pan and the buns should easily remain on the serving plate, with the topping now forming a glaze on top of the rolls. Serve warm!
Notes
Sticky buns keep, well wrapped on the counter for a day, or in the fridge for up to 5 days. Can also be frozen for up to 3 months. Defrost on the counter or in the fridge overnight, and warm to serve.Dairy-free milk options: oat milk is the best alternative as it produces a nice, non-sticky dough and fluffy rolls. You can use almond milk as well, although the dough will be much stickier. You will need to add up to an additional 1/4 cup (31g) more flour than is called for after the first rise for the dough to be workable. Start with an additional tablespoon of flour and add until the dough is tacky but not super sticky. Make sure to flour your work surface and rolling pin extremely well when rolling out the dough.If your dough is still very sticky after the second flour addition: add more flour, a tablespoon at a time, until the dough is tacky but not sticky. I don't normally need to do this when using dairy milk but it's often necessary when using non-dairy milks (see note above). Make sure to flour your work surface and rolling pin extremely well when rolling out the dough.